Corn, black beans, tomatoes, red bell peppers, onions, and chipotle peppers in adobo sauce; is there a better salsa combination?&nbsp;&nbsp;Trader Joe's Copycat Cowboy Caviar is easy and delicious, and now you can stock your pantry with it and eat to your heart's content!

Trader Joe's Copycat Cowboy Caviar

olive oil

red bell pepper, (finely chopped)

onion, (finely chopped)

corn, (frozen

black beans, (canned, rinsed and drained)

whole chipotles in adobo sauce, (minced)

tomato sauce

tomato paste

lime,

cumin

chili powder

paprika

salt

garlic powder

In a large sauce pan, add the olive oil and onions.&nbsp; Cook the onions over medium heat until translucent - about 4-5 minutes.

Add the red bell pepper and cook for another 4-5 minutes.

Add all of the other ingredients and stir well to combine.&nbsp; Lower the heat to simmer, place a lid on the sauce pan and allow to cook for 30 minutes, stirring occasionally.

In the meantime, prepare 8 250 ml jars by washing them thoroughly with hot, soapy water.  Be sure to rinse the jars until the soap residue is gone.  Set the jars aside.  Next, boil a kettle full of water.  Place the seals and jar rings into a large bowl.  Pour the boiled water over top and let them sit.

Prepare your canning pot for the water bath method.  I use a large stock pot with a round metal cooling rack at the bottom so that the jars do not touch the bottom of the pot.  Fill the pot half full with water and bring to full boil.

Using a ladle, spoon the caviar into the prepared jars.  I like to use a metal funnel to avoid any of the caviar coming into contact with the rim of the jar. This will help to create a better and safer seal. Fill the jar so that only 1/2 inch  of head space remains. Remove the funnel and place a hot, sterilized seal on the jar. Screw on the lid until just snug. Be careful! The jar will be hot! Use a kitchen towel to hold the jar in place as you screw on the lid.

Using a jar lifter, place the filled jars into the large pot of boiling water. Bring the pot back to a boil and allow the jarred caviar to remain in the boiling water for 20 minutes. Carefully remove the jars and place on a kitchen towel where they will not be disturbed. As the jars cool, you’ll hear a popping sound. This is the hot liquid and air in the jar cooling down and contracting. This will create an air-tight seal and will allow you to store your relish for future consumption.

For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours. With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place. The caviar will last for 12-18 months. Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and consume within the next 5-7 days. To test whether or not the jars are sealed, lightly press down on the seal. If the seal pops downward, the sealing process did not work.&nbsp;

Copycat Chinese Restaurant Dry Garlic Ribs are a nostalgic buffet favourite.  Every 80s and 90s Chinese buffet included these delicious ribs and this is a make-at-home recipe that&#039;s better than the original! Get ready, because one taste of these ribs and you&#039;ll be transported back in time!

Copycat Chinese Restaurant Dry Garlic Ribs

pork ribs,

broth

brown sugar

soy sauce

garlic, (minced)

yellow mustard

black pepper

Preheat oven to 200 degrees.

Layer ribs on a rimmed baking sheet.  Season both sides with salt and pepper.  Cover with foil and bake for 1 hour.

In a large bowl, whisk together the broth, brown sugar, soy sauce, garlic, mustard, and onion.  Whisk until the brown sugar is completely dissolved.

Remove ribs from oven and remove the foil.  Increase the heat to 350 degrees.

Pour the sauce over the ribs and place the foil back on the baking sheet.  Return to oven and bake for 1 hour.

Remove from oven and discard the foil.  Bake for 15 minutes.

Remove from oven, and turn each rib over.  Bake for 15 minutes.

Repeat two more times.

Garnish and serve - perfect with steamed rice!  It's a great way to use up the extra sauce!

Store-bought, canned, o-shaped pasta in tomato sauce was a favourite meal of every kid in the 80s and 90s. Homemade Copycat Spaghettios allows you to enjoy your favourite childhood pasta without all of the preservatives and additives. The sauce is so quick and easy to make, and this dish comes together in the amount of time it takes to boil the pasta!

Homemade Copycat Spaghettios

O-shaped pasta

onion powder

thyme

salt ((plus salt for pasta water))

honey

milk

salted butter

cheddar cheese, (optional)

Start by cooking the pasta according to the package instructions.

While the pasta is cooking, add all of the other ingredients (except the shredded cheese) to a sauce pan.

Over medium heat, whisk the ingredients together and cook until the butter is melted and the sauce is simmering. (If you are adding the shredded cheese, do so now. Use a rubber spatula to fold it into the sauce until melted and fully incorporated.) Continue to simmer, stirring frequently.

Drain the cooked pasta well. Transfer it to the saucepan with the sauce. Stir the pasta into the sauce and evenly coated. Turn off the heat. Plate the pasta and enjoy.

Top 3 cat recipes from across the web

The most viewed cat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Trader Joe's Copycat Cowboy Caviar

Copycat Chinese Restaurant Dry Garl...

Homemade Copycat Spaghettios

Top 3 cat recipes from across the web

The most viewed cat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Trader Joe's Copycat Cowboy Caviar

Copycat Chinese Restaurant Dry Garl...

Homemade Copycat Spaghettios

The most viewed cat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine